Gift with Purchase

When you spend $500.00 or more, at one time, on All-Clad (Cookware, Tools, or Electrics) through July 31, 2017, you will receive an All-Clad Stainless Steel Lasagna Pan and two All-Clad branded red cotton oven mitts (retail value $170).

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For returns of items purchased from your Williams-Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later. View Full Return Policy.

Gift with Purchase

When you spend $500.00 or more, at one time, on All-Clad (Cookware, Tools, or Electrics) through July 31, 2017, you will receive an All-Clad Stainless Steel Lasagna Pan and two All-Clad branded red cotton oven mitts (retail value $170).Print Coupon

Registrant: We'll send you a gift (a $110 value) when purchases of All-Clad items from your Registry total $800 or more. Print Coupon

Slow Cooker Lasagna Recipe

Feed a crowd with this flavor-packed lasagna, which cooks to bubbling perfection in a slow cooker. If you’re lucky, you’ll have leftovers to enjoy for lunch the next day.

Ingredients:

1 Tbs. olive oil

2 lb. Italian sausage, casings removed

2 jars (each 24 oz.) tomato sauce

2 cups water

1 lb. whole-milk ricotta cheese&

2 Tbs. chopped fresh flat-leaf parsley

Kosher salt and freshly ground pepper, to taste

18 ruffle-edged lasagna noodles (not no-boil noodles)

1 1/2 lb. mozzarella cheese, grated

2 oz. Parmigiano-Reggiano cheese, finely grated

Thinly sliced fresh basil for garnish

Directions:

In the stovetop-safe insert of slow cooker over medium heat, warm the olive oil. Add the sausage and cook, breaking up any large chunks with a wooden spoon, until the meat is browned, 10 to 12 minutes. Add the tomato sauce and water and bring to a simmer. Transfer the sauce to a large bowl.

In another bowl, stir together the ricotta, parsley, salt and pepper. Set aside.

Spread a thin layer of the sauce on the bottom of the slow-cooker insert. Cover the sauce with a single layer of uncooked lasagna noodles (about 3), breaking the noodles as needed to fit. Spread about 1/3 cup of the ricotta mixture over the noodles. Top with about 2 cups of the sauce, then sprinkle with about 1 cup of the mozzarella and 1/4 cup of the Parmigiano-Reggiano. Repeat the layering 4 more times, starting with the noodles.

Transfer the insert to the slow-cooker base, cover and cook on low according to the manufacturer’s instructions until the noodles are tender and cooked through, about 4 hours.

Position a rack in the center of an oven and preheat to broil.

Transfer the slow-cooker insert to the oven and broil until the cheese is bubbly and golden brown, 6 to 8 minutes. Let the lasagna rest for 20 minutes before serving. Garnish with basil and serve immediately. Serves 12.

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